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ArticlePeer ReviewedOpen AccessPlagiarism Passed
Paper ID:IJSREM41712

Comparative Study on the Preparation of Paneer Using Soy Milk and Cow Milk

Stream/Area:

-

Subject:

-

Paper ID:

IJSREM41712

Volume:

9 |

2 |

Feb 2025

Pages:

Publication Frequency:

Monthly (12 issues per year)

DOI
Digital Object Identifier
10.55041/IJSREM41712

License:International Journal of Scientific Research in Engineering and Management follows the Creative Commons Attribution 4.0 (CC BY 4.0) License, allowing free use and distribution with proper attribution.

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Vinay Shrimali,

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Abstract

Paneer, a popular dairy product, is traditionally made from cow milk. However, with the rising demand for plant-based alternatives, incorporating soy milk into paneer production presents a novel approach. This research explores the process, nutritional composition, and sensory characteristics of paneer prepared using a blend of soy milk and cow milk. The study aims to evaluate the feasibility of producing high-quality paneer by varying the proportions of these milk sources.

KEYWORDS

Paneer Soy Milk Cow Milk Coagulation Nutritional Value Sensory Evaluation

Cite This Article

Vinay Shrimali, "Comparative Study on the Preparation of Paneer Using Soy Milk and Cow Milk," International Journal of Scientific Research in Engineering and Management, vol. 9, no. 2, Feb 2025. https://doi.org/10.55041/IJSREM41712

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Publication Date

2/21/2025

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Double-Blind Peer Review

Review Rounds: 2

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The authors declare no conflict of interest related to this research work.

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No funding information available for this research.

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